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David.Beveridge
Dip of eggplant
A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: eggplants, garlic (pressed), mayonnaise (with olive oil (350 ml jar)), lemon (squeezed) and fresh parsley (chopped).
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Ingredients
Directions
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Preheat the oven to 220 ° C or light the barbecue. Cut the aubergines in different places and put them in the oven for 45 minutes or 30 minutes on the barbecue until they are soft and wrinkled. Turn them on the barbecue regularly.
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Allow to cool slightly, cut open and scrape out the flesh. Cut the flesh coarsely. Add the garlic and the mayonnaise. Season with lemon juice, pepper and salt. Sprinkle with the parsley.
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Nutrition
50Calories
Sodium2% DV59mg
Fat3% DV2g
Protein2% DV1g
Carbs2% DV5g
Fiber8% DV2g
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